Beef Hamburg Steaks with Curry Rice and Crispy Onions

Tender Japanese-style beef hamburg steaks sit over mild curry rice with cool scallion yogurt and crisp shallots for a satisfying skillet supper.

60 min

4 servings

A browned beef hamburg steak rests on curry rice beneath scallion yogurt and crisp golden shallots.

Ingredients

1 1/2 cups Japanese short-grain rice

2 cups water, divided

1 tbsp unsalted butter

1 tbsp mild curry powder

3/4 tsp kosher salt, divided

1 1/2 lb 85% lean ground beef

1/3 cup panko

1 large egg

1 medium yellow onion, finely grated

1 tbsp whole milk

1 tbsp soy sauce

1/2 tsp freshly ground black pepper

1/3 cup neutral oil

1 large shallot, thinly sliced

3/4 cup plain whole-milk Greek yogurt

2 scallions, thinly sliced

1 tsp rice vinegar

Equipment

Fine-mesh strainer · Small saucepan with lid · 12-inch skillet with lid · Instant-read thermometer · Slotted spoon · Paper towels

Keep patties tender

Combine the beef mixture only until it holds together; firm, overworked patties lose their soft texture.

Finish at the table

Add the cool yogurt and crisp shallots after plating so their temperatures and textures contrast with the warm rice.

Rinse and cook rice

01. Rinse short-grain rice until the water runs mostly clear, then drain it well.

02. Bloom curry powder in butter; add rice, 1 3/4 cups water, and 1/2 tsp salt. Simmer covered for 15 minutes, then stand off heat for 10 minutes.

Mix and shape

03. Stir yogurt, scallions, and rice vinegar; keep cool while you cook the patties.

04. Mix beef, panko, egg, grated onion, milk, soy, pepper, and 1/4 tsp salt gently; shape four even ovals and dimple their centers.

Fry and brown

05. Fry shallots in 325 F oil in two batches until pale gold; drain and leave 1 tbsp oil in the skillet.

06. Brown patties in two batches over medium-high heat, about 3 minutes per side, then return them to the skillet if space allows.

Steam and serve

07. Add 1/4 cup water, cover, and steam over medium-low for 4 to 6 minutes, until the thickest patty reaches 160 F; rest 3 minutes.

08. Fluff and portion the curry rice, add a patty and scallion yogurt, then scatter over the crisp shallots at the last moment.